Place chops in large self-sealing plastic bag; combine marinade ingredients in small bowl and pour over chops.,Seal bag and refrigerate 1 to 4 hours.,Remove from refrigerator 30 minutes prior to grilling.,Meanwhile, spray cold grill grate with vegetable oil cooking spray.,Prepare medium-hot fire in charcoal grill or preheat gas grill to medium-high.,Arrange coals or burners so there is a medium zone for finishing chops.,When ready to grill, remove chops from marinade (discarding marinade).,Grill pork directly over medium-high fire until seared, 3 minutes per side.,Slide chops to cooler part of grill, cover, and continue to grill until the internal temperature reaches 155 degrees F, about 5 minutes longer.,Transfer to cutting board and let rest for 5 minutes before slicing.,While pork is resting, soak rice noodles in very hot water for 10 minutes, then drain.,Arrange stack of large lettuce leaves attractively on large serving platter.,______,Combine sauce ingredients and transfer sauce to small bowl or ramekin.,Cut pork into thin slices.,If desired, lay 3 medium-sized leaves of lettuce on serving platter and arrange pork on lettuce.,To assemble, let each guest place a lettuce leaf on an appetizer plate.,Mound a bit of rice noodles, carrot, and cucumber on lettuce; top with a few slices of pork.,Drizzle with sauce and add a couple cilantro leaves.,Fold over the lettuce to form a roll and enjoy.